One of the beautiful things about summer is the abundance of fresh-tasting recipes like this one for Blue Cheese-Grilled Chicken over Balsamic Tomatoes. It’s super easy to make and a great way to feature those sweet, vine-ripened tomatoes.
If you don’t like blue cheese, a good substitute would be slices of fresh mozzarella. Serve the grilled chicken with summery side dishes like Sagaponak Corn Pudding and Green Beans Vinaigrette. Enjoy!
Blue Cheese-Grilled Chicken over Balsamic Tomatoes
-recipe from Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole
I love the simplicity of this dish. It contains only a few ingredients, but it’s bursting with flavor. Choose your ingredients carefully, starting with great-tasting free-range chicken and mellow blue cheese, such as Maytag. The tomatoes should be sweet, tangy, and juicy because the tomato juice mingles with the balsamic vinegar, creating a light sauce for the chicken. Serves 4.
4 boneless skinless chicken breast halves (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
2 large garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons balsamic vinegar
1/2 cup crumbled blue cheese
12 tomato slices (about 2 tomatoes)
Preheat the grill to medium. Brush the chicken with the olive oil. Scatter the garlic over the chicken breasts and sprinkle with 1/4 teaspoon each of the salt and pepper. Brush 1 tablespoon of the balsamic vinegar over the chicken.
Oil the grill grate. Grill the chicken, covered, for 8 to 10 minutes, or until the chicken is no longer pink in the center, sprinkling the blue cheese over the chicken during the last 2 minutes of cooking.
Meanwhile, arrange the tomatoes on a platter and sprinkle with the remaining 1/4 teaspoon each of the salt and pepper. Drizzle with the remaining 1 tablespoon balsamic vinegar. Serve the chicken over the tomatoes.